Happy New Year's Eve a Dinner for You

Happy New Years to you and all of yours in the Original Copy Officer Captain Family may today be the beginning of a Journey to self, to happiness, to success, to change and lasting relationships full of life and adventure. Sending you a holiday meal with Italian and seafood delights to be a sure winner for the meal today. Something for everyone and pizza for an appetizer for everyone to enjoy a treat before the big dinner.

Salmon with Spinach & White Beans

Ingredients

• 4 salmon fillets (4 ounces each)

• 2 teaspoons plus 1 tablespoon olive oil, divided

• 1 teaspoon seafood seasoning

• 1 garlic clove, minced

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 1/4 garlic salt

• 1/4 teaspoon onion salt

• 1 package (8 ounces) fresh spinach

• Lemon wedges

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Directions

• Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork.

• Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.

Nutrition Facts 1 fillet with 1/2 cup spinach mixture : 317 calories, 17g fat (3g saturated fat), 57mg cholesterol, 577mg sodium, 16g carbohydrate (0 sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.

Spiced Tea Poached Pears

Ingredients

• 7 cups water

• 1-1/4 cups packed light brown sugar

• 1/2 cup whole-berry cranberry sauce

• 1/3 cup honey

• 9 orange-flavored black tea bags

• 12 medium pears

• SAUCE:

• 1/2 cup creme fraiche or sour cream

• 1 tablespoon confectioners' sugar

• 1 tablespoon grated orange zest

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• In a Dutch oven, combine the water, brown sugar, cranberry sauce and honey. Bring to a boil. Remove from the heat; add tea bags. Cover and steep for 5-8 minutes.

• Meanwhile, core pears from bottom, leaving stems intact. Peel pears; cut a thin slice from bottom to level if necessary. Remove and discard tea bags. Add pears to the pan. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until pears are tender. Remove pears with a slotted spoon and keep warm.

• In a small saucepan, bring 2 cups tea mixture to a boil; cook until liquid is reduced to 1/2 cup, about 20 minutes.

• In a small bowl, combine the creme fraiche, confectioners' sugar and orange zest. Place pears on dessert plates. Drizzle with syrup and serve with sauce.

Nutrition Facts 1 poached pear with 2 teaspoons syrup and 2 teaspoons sauce: 175 calories, 4g fat (2g saturated fat), 8mg cholesterol, 13mg sodium, 37g carbohydrate (26g sugars, 5g fiber), 1g protein.

Chicken Marsala Lasagna

Ingredients

• 12 lasagna noodles

• 4 teaspoons Italian seasoning, divided

• 1 teaspoon salt

• 3/4 pound boneless skinless chicken breasts, cubed

• 1 tablespoon olive oil

• 1/4 cup finely chopped onion

• 1/2 cup butter, cubed

• 1/2 pound sliced baby portobello mushrooms

• 12 garlic cloves, minced

• 1-1/2 cups beef broth

• 3/4 cup Marsala wine, divided

• 1/4 teaspoon garlic and onion salt

• 3 tablespoons cornstarch

• 1 carton (15 ounces) ricotta cheese

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 2 cups shredded Italian cheese blend

• 1 cup grated Parmesan cheese, divided

• 2 large eggs, lightly beaten

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Directions

• Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm.

• In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes.

• Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken.

• Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times.

• Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

Nutrition Facts 1 piece: 388 calories, 20 g fat (12 g saturated fat), 107 mg cholesterol, 749 mg sodium, 27 g carbohydrate, 2 g fiber, 24 g protein.

Artichoke Florentine Pasta

Ingredients

• 1 package (16 ounces) penne pasta

• 6 tablespoons butter, divided

• 4 garlic cloves, minced

• 12 ounces fresh baby spinach (about 16 cups)

• 1/4 cup all-purpose flour

• 3 cups 2% milk

• 3/4 cup grated Parmesan cheese

• 1 package (8 ounces) reduced-fat cream cheese

• 1/2 cup white wine or reduced-sodium chicken broth

• 1 teaspoon salt

• 1/2 teaspoon onion salt

• 2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped

• 1/3 cup Italian-style panko bread crumbs

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• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot.

• In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through.

• Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

Nutrition Facts 1-1/2 cups: 523 calories, 21g fat (12g saturated fat), 57mg cholesterol, 993mg sodium, 61g carbohydrate (8g sugars, 3g fiber), 21g protein.

Tomato-Poached Halibut

Ingredients

• 1 tablespoon olive oil

• 2 poblano peppers, finely chopped

• 1 small onion, finely chopped

• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained

• 1/4 cup chopped pitted green olives

• 3 garlic cloves, minced

• 1/4 teaspoon pepper

• 1/8 teaspoon salt

• 4 halibut fillets (4 ounces each)

• 1/3 cup chopped fresh cilantro

• 4 lemon wedges

• Crusty whole grain bread, optional

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Directions

• In a large nonstick skillet, heat oil over medium-high heat. Add poblano peppers and onion; cook and stir 4-6 minutes or until tender.

• Stir in tomatoes, olives, garlic, pepper and salt. Bring to a boil. Adjust heat to maintain a gentle simmer. Add fillets. Cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Sprinkle with cilantro. Serve with lemon wedges and, if desired, bread.

Nutrition Facts 1 fillet with 1 cup sauce: 224 calories, 7g fat (1g saturated fat), 56mg cholesterol, 651mg sodium, 17g carbohydrate (8g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.

Warm Christmas Punch

Ingredients

• 1 bottle (32 ounces) cranberry juice

• 5 cans (6 ounces each) unsweetened pineapple juice

• 1/3 cup Red Hots

• 1 cinnamon stick (3-1/2 inches)

• Optional: Sugared cranberries or additional cinnamon sticks

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• In a 3-qt. slow cooker, combine juices, Red Hots and cinnamon stick. Cover and cook on low for 2-4 hours or until heated through and candies are dissolved.

• Discard cinnamon stick before serving. Serve with sugared cranberries and additional cinnamon sticks if desired.

Nutrition Facts 1 cup: 161 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 41g carbohydrate (34g sugars, 0 fiber), 1g protein.

Italian-Style Pizzas

Ingredients

• 2 prebaked mini pizza crusts

• 1/2 cup prepared pesto

• 2/3 cup shredded part-skim mozzarella cheese

• 1/2 cup sliced sweet onion

• 1/2 cup thinly sliced fresh mushrooms

• 1/4 cup roasted sweet red peppers, drained

• 2 tablespoons grated Parmesan cheese

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Directions

• Place crusts on an ungreased baking sheet; spread with pesto. Layer with mozzarella cheese, onion, mushrooms and peppers; sprinkle with Parmesan cheese. Bake at 400° until cheese is melted, 10-12 minutes.

Nutrition Facts 1/2 pizza: 429 calories, 23g fat (7g saturated fat), 23mg cholesterol, 820mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 19g protein.

Tortellini Carbonara

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini

• 8 bacon strips, chopped OPTIONAL

• 1 cup heavy whipping cream

• 1/2 cup grated Parmesan cheese

• 1/2 cup chopped fresh parsley and 2 garlic cloves

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• Cook tortellini according to package directions; drain.

• Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Pour off drippings.

• In same pan, combine cream, cheese, parsley and bacon; heat through over medium heat. Stir in tortellini. Serve immediately.

Test Kitchen TipsTraditional carbonara tends to have egg in the sauce. Try halving the cream and tempering two whisked eggs into your sauce for added protein. Temper your eggs by adding a small amount of the hot mixture to the whisked egg before adding it all back to the pan. Be sure to do this after removing pan from the heat to keep your eggs from scrambling! For a tasty taco salad, skip the shells and serve this over a bed of lettuce. Top with crushed tortilla chips if you love that crunch! Nutrition Facts 1 cup: 527 calories, 36g fat (20g saturated fat), 121mg cholesterol, 728mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 19g protein.

Rich Seafood Chowder

Ingredients

• 2 tablespoons butter

• 1 small onion, chopped

• 1 celery rib, chopped

• 1 medium carrot, shredded

• 2 tablespoons all-purpose flour

• 1/2 cup 2% milk

• 3 cups seafood stock

• 1 medium potato, peeled and diced

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon onion salt / garlic

• 1 pound uncooked shrimp (41-50 per pound), peeled and deveined

• 2 cans (6-1/2 ounces each) chopped clams, drained

• 2 cans (6 ounces each) lump crabmeat, drained

• 1 package (8 ounces) cream cheese, cubed

• Minced fresh parsley

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• In a Dutch oven, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until crisp-tender, 2-3 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes.

• Add stock, potato, Worcestershire, salt and pepper; return to a boil. Reduce heat; cover and simmer until potato is tender, 10-15 minutes.

• Add the shrimp, clams, crab and cream cheese; cook and stir until shrimp turn pink and and cheese is melted, 4-5 minutes. Garnish with parsley.

Test Kitchen tipsMix and match your favorite seafood in this chowder. Nutrition Facts 1 cup: 272 calories, 15g fat (8g saturated fat), 164mg cholesterol, 1076mg sodium, 11g carbohydrate (3g sugars, 1g fiber), 24g protein.

Marshmallow Fruit Dip

Ingredients

• 1 package (8 ounces) cream cheese, softened

• 3/4 cup cherry yogurt

• 1 carton (8 ounces) frozen whipped topping, thawed

• 1 jar (7 ounces) marshmallow creme

• Assorted fresh fruit

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Directions

• In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.

Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.

Lemony Chicken & Rice

Ingredients

• 2 cups water

• 1/2 cup reduced-sodium soy sauce

• 1/4 cup lemon juice

• 1/4 cup olive oil

• 2 garlic cloves, minced

• 2 teaspoons ground ginger

• 2 teaspoons pepper

• 16 bone-in chicken thighs, skin removed (about 6 pounds)

• 2 cups uncooked long grain rice

• 4 tablespoons grated lemon zest, divided

• 2 medium lemons, sliced

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• In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight.

• Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons.

• Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.

Nutrition Facts 2 chicken thighs with 3/4 cup rice mixture: 624 calories, 26g fat (6g saturated fat), 173mg cholesterol, 754mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 53g protein.